Development of alginate/pectin microcapsules by a dual process combining emulsification and ultrasonic gelation for encapsulation and controlled release of anthocyanins from grapes (Vitis labrusca L.)
Laís Bruno Norcino, Juliana Farinassi Mendes, Jayne de Abreu Figueiredo, Natália Leite Oliveira, Diego Alvarenga Botrel, L. H. C. Mattoso
Topics & Concepts
PectinAnthocyaninChemistryControlled releasePolysaccharideAntioxidantFood scienceChemical engineeringChromatographyMaterials scienceBiochemistryNanotechnologyEngineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsPolysaccharides and Plant Cell Walls